Pumpkin Bread Biscotti are twice-baked cookies. Bake a traditional pumpkin
bread, then let it cool before cutting it into slices, then arrange the slices
on a wire rack and bake for a second time, drying and crisping the pumpkin bread
into delicious biscotti. These cookies also make great gifts, as they keep well
at room temperature for several weeks.
1 cup pure pumpkin puree
3/4 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon kosher or sea salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup chopped dark chocolate
1/2 cup toasted sliced almonds
Heat the oven to 350 degrees F. Coat 2 standard loaf pans with cooking
In a medium bowl, whisk together the pumpkin, eggs, oil, vanilla
extract, granulated sugar, brown sugar and salt.
Stir in the flour, baking soda and pumpkin pie spice just until well
mixed. Divide the mixture between the 2 pans and bake for 30 to 40 minutes,
or until a wooden pick inserted at the center comes out clean. Leave the
Carefully transfer the pumpkin bread from the pans to a cooling rack and
allow to cool.
When cooled, use a serrated knife to slice the loaves into thin slices,
about 1/2 inch thick.
Working in batches if necessary, set a rack over a baking sheet. Arrange
the pumpkin bread slices in a single layer on the rack. Bake for 15 to 20
minutes, or until almost crisp (they'll finish crisping as they cool).
After the biscotti have cooled, melt the chocolate by microwaving in a
small microwave-safe dish in 20 second intervals, stirring frequently.
Drizzle over the biscotti, then sprinkle them with toasted almonds. Allow to
set before transferring to an airtight container to store at room
temperature for 2 weeks.